Organic Galangal Root
Botanical Name: Alpinia galangaCountry of Origin: ThailandPlant Part: RhizomeForm: Dried chunky cut
Galangal is usually pronounced guh-LANG-guhl. Just like Ginger, galangal is a member of the Zingiberaceae family, and the part of the plant used is the Rhizome. Sometimes it is called 'Thai Ginger', as it is similar in flavour, though perhaps more mild and peppery, rather than spicy.
Suggested Preparation for tea: steep the dried rhizome in hot water for as long as desired to achieve increased strength of flavour. Strain and enjoy.
Suggested Preparation for cooking: soak the desired quantity of dried galangal in warm water, until it has absorbed enough water to become pliable, up to 30 minutes. This can then be chopped, diced, mashed, or shredded however you need it. It is a popular ingredient in Thai recipes!
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